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–+ servings
Herbed potato salad on a serving platter with a spoon.

Herbed Potato Salad

Robyn
This delicious fresh herbed potato salad is so light and fresh, and packed with flavour! Warm potatoes are tossed in a simple herb-Dijon vinaigrette, absorbing all those delicious herby flavours. Naturally gluten free, this mayo-free potato salad is also vegan and egg-free.
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Prep Time 5 minutes
Cook Time 20 minutes
cooling time 10 minutes
Total Time 35 minutes
Course Side Dish
Cuisine International
Servings 4 People
Calories 305 kcal

Ingredients
  

  • 900g (2 lbs) small yellow or red potatoes
  • ½ tablespoon salt for cooking the potatoes

Herby Vinaigrette

  • 4 tablespoons olive oil
  • 1½ tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 3 tablespoons flat leaf parsley finely chopped
  • 2 tablespoons fresh dill finely chopped
  • 2 tablespoons fresh mint finely chopped
  • 2 tablespoons fresh chives finely chopped
  • 2 spring onions / scallions finely sliced
  • Salt and black pepper to season

Instructions
 

  • If you are using larger potatoes, chop them in half or into quarters. If using smaller potatoes, you can leave them whole.
  • Add the potatoes to a large pot / pan and cover with water. Add ½ tablespoon salt.
  • Bring the water to a boil, then reduce the heat and simmer for 15-20 minutes until you can easily pierce the potatoes with a fork.
  • Drain then leave to cool slightly.
  • When the potatoes are cool enough to handle (this takes around 5-10 minutes) cut into 1.5 cm (½ inch) cubes.

Make The Vinaigrette

  • Whilst the potatoes are cooling, in a large bowl whisk the olive oil with white wine vinegar, Dijon mustard, chopped parsley, chopped dill, chopped mint, chopped chives, chopped scallions / spring onions, and season with salt and black pepper.
  • Tip the warm potatoes into the dressing and toss gently to combine.
  • Taste the salad to check for seasoning, adding a pinch of salt and black pepper to taste.
  • Serve immediately or cover and place in the refrigerator until ready to serve. (Best served up to a few hours after making.)

Nutrition

Calories: 305kcalCarbohydrates: 41gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 917mgPotassium: 1007mgFiber: 6gSugar: 2gVitamin A: 506IUVitamin C: 51mgCalcium: 46mgIron: 2mg
Keyword potato salad no payo, vegan potato salad

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